Take as many large even-sized truffles as
there are ortolans. Make a large round hole
in the middle of each trufile, and put in it
a little chicken forcemeat. Cut off the heads,
necks, and feet of the ortolans, season them
with a little salt and pepper, and lay each
bird on its back in one of the truffles. Arrange
them side by side in a deep stew-pan,
lay thin slices of bacon upon them, pour
over them in equal proportions as much good
stock and madeira✪ Ortolans, Stewed with Truffles as will cover them, and
simmer them very gently for twenty-five
minutes. Dish the ortolans and the truffles on
toast, and pile them high in the dish. Strain
the gravy, thicken it to the consistency of
cream, and pour it over the birds. Sufficient,
half a dozen for four persons.
Oswego Cakes. — Rub a quarter of a pound
of fresh butter to a cream. Add four ounces
of powdered and sifted sugar, six ounces of
Oswego, a table-spoonful of milk✪ Oswego Cakes, and three
well- whisked eggs. Flavour the cakes accord-
ing to taste, either with currants, caraway-seeds,
candied peel, grated nutmeg, or essence of
lemon. Beat the mixture briskly for a quarter
of an hour, half fill vsdth it some well-oiled
small moulds, and bake in a good oven. Time,
ten minutes to bake. Probable cost. Is.
Oude Curry. — Take any cold meat, beef,
mutton, game, or poultry, and di\'ide it into
convenient-sized pieces. Cut a large Spanish
onion into thin slices ; fry these in four ounces
of butter, and pour over them a quarter of a
pint of good gravy. Mix a small table- spoonful
of curry-powder smoothly with the sauce ; add
the pieces of meat, and simmer all gently
together for two hours. Before serving the
curry, add a dessert-spoonful of strained lemon-
juic✪ Oude Currye. Probable cost, 6d., exclusive of the cold
meat. Sufficient for four persons.
Oude Sauce for Cold Meat. — Mince
two onions very finely. Fry them in two
ounces of clarified butter, and stii- them about
until they are lightly bro'wTied without being-
burnt. Add haK a dozen cliillies cut into small
pieces, a quarter of a tea-spoonful of salt, and
one ounce of the flesh -of a dried haddock which
has been torn into flakes with two forks. Stir
all well together for three or four minutes, and
whilst stirring add, in small quantities at a
time, a dessert-spoonful of strained lemon- juice,
two table- spoonfuls of tomato-pulp, and a little
water✪ Oude Sauce for Cold Meat. When the sauce is as thick as paste it
is ready for ser\dng. It should be made the day
on which it is to be used. Time, altogethei',
about twenty minutes. Probable cost, 8d.
Sufficient for four or five persons.
Oven, American {see American Oven).
Page 1045 · 5 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
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Take as many large even-sized truffles as
there are ortolans. Make a large round hole
in the middle of each trufile, and put in it
a little chicken forcemeat. Cut off the heads,
necks, and feet of the ortolans, season them
with a little salt and pepper, and lay each
bird on its back in one of the truffles. Arrange
them side by side in a deep stew-pan,
lay thin slices of bacon upon them, pour
over them in equal proportions as much good
stock and madeira as will cover them, and
simmer them very gently for twenty-five
minutes. Dish the ortolans and the truffles on
toast, and pile them high in the dish. Strain
the gravy, thicken it to the consistency of
cream, and pour it over the birds. Sufficient,
half a dozen for four persons.
Oswego Cakes. — Rub a quarter of a pound
of fresh butter to a cream. Add four ounces
of powdered and sifted sugar, six ounces of
Oswego, a table-spoonful of milk, and three
well- whisked eggs. Flavour the cakes accord-
ing to taste, either with currants, caraway-seeds,
candied peel, grated nutmeg, or essence of
lemon. Beat the mixture briskly for a quarter
of an hour, half fill vsdth it some well-oiled
small moulds, and bake in a good oven. Time,
ten minutes to bake. Probable cost. Is.
Oude Curry. — Take any cold meat, beef,
mutton, game, or poultry, and di\'ide it into
convenient-sized pieces. Cut a large Spanish
onion into thin slices ; fry these in four ounces
of butter, and pour over them a quarter of a
pint of good gravy. Mix a small table- spoonful
of curry-powder smoothly with the sauce ; add
the pieces of meat, and simmer all gently
together for two hours. Before serving the
curry, add a dessert-spoonful of strained lemon-
juice. Probable cost, 6d., exclusive of the cold
meat. Sufficient for four persons.
Oude Sauce for Cold Meat. — Mince
two onions very finely. Fry them in two
ounces of clarified butter, and stii- them about
until they are lightly bro'wTied without being-
burnt. Add haK a dozen cliillies cut into small
pieces, a quarter of a tea-spoonful of salt, and
one ounce of the flesh -of a dried haddock which
has been torn into flakes with two forks. Stir
all well together for three or four minutes, and
whilst stirring add, in small quantities at a
time, a dessert-spoonful of strained lemon- juice,
two table- spoonfuls of tomato-pulp, and a little
water. When the sauce is as thick as paste it
is ready for ser\dng. It should be made the day
on which it is to be used. Time, altogethei',
about twenty minutes. Probable cost, 8d.
Sufficient for four or five persons.
Oven, American {see American Oven).